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^Appetizers
WELSH RAREBIT
1 pound of American Cheese,
cupful of Ale
or Beer, dash of Cayenne,
teaspoonful of Dry
Mustard, Y2 teaspoonful of Salt, slices of Toast.
Grate the American Cheese into fine pieces. Place them in a
saucepan or chafing dish with three-quarters of the beer or ale.
Stir until the cheese is entirely melted; then season with the
Mustard, Salt and Pepper. Then pour the mixture over the
slices of hot toast, cut in triangles or circles. Everything must
be very hot and it must be served at once, as the cheese quickly
hardens.
Some use a teaspoonful of Butter, a few drops of Onion
Juice, and the beaten Yolks of two Eggs, added just before
serving. The Egg makes it a little richer and prevents the
Cheese hardening so quickly.
WELSH RAREBIT NO. 2
Two cups Grated Cheese, Yolks of two Eggs,
one-half cup Milk; Salt and Cayenne Pepper to
taste.
Toast carefully slices of Bread, with the crusts removed. While
hot, butter them, and then plunge in a bowl of Hot Water.
Place on a heated dish and stand in the oven to keep warm
while you make the Rarebit. Put the Milk in a porcelain-
lined or granite saucepan; stand it over a moderate fire; when
boiling hot, add the Cheese; stir continually until the Cheese
is melted; add the Salt, Cayenne Pepper and Yolks, and pour
it over the Toasted Bread. If the Rarebit is stringy and tough,
it is the fault of the Cheese not being rich enough to melt.
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